Description
Hawaiian Cheesecake Salad is a delicious no-bake dessert salad featuring a creamy cheesecake-flavored dressing combined with an assortment of tropical fruits like pineapple, mandarin oranges, strawberries, grapes, banana, and shredded coconut. This refreshing and easy-to-make salad is perfect for summer gatherings or as a light sweet treat showcasing vibrant flavors and textures.
Ingredients
Scale
Cheesecake Dressing
- 1 (8-ounce) package cream cheese, softened
- 1 (3.4-ounce) package instant cheesecake pudding mix (dry)
- 1 cup heavy cream or whole milk
Fruit and Toppings
- 1 (20-ounce) can pineapple chunks, drained
- 1 cup mandarin oranges, drained
- 1 cup sliced strawberries
- 1 cup halved green or red grapes
- 1 banana, sliced (add just before serving)
- 1/2 cup shredded sweetened coconut
- Optional: chopped macadamia nuts for topping
Instructions
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the dry instant cheesecake pudding mix and the heavy cream or whole milk. Continue beating until the mixture is fully combined and thickened to a creamy consistency.
- Combine Fruits and Coconut: Gently fold in the drained pineapple chunks, mandarin oranges, sliced strawberries, halved grapes, and shredded sweetened coconut. Stir carefully to ensure all the fruit is evenly coated with the cheesecake mixture without breaking the delicate fruits.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the mixture to firm up slightly.
- Add Banana and Serve: Just before serving, fold in the sliced banana to prevent browning and maintain freshness. Optionally, sprinkle chopped macadamia nuts on top for added crunch and tropical flair.
Notes
- For best texture and appearance, add the banana slices just before serving to prevent browning.
- You can customize the fruit by swapping or adding other tropical fruits such as mango or kiwi.
- This salad is best served the same day it is made but can be prepared a few hours ahead and stored covered in the refrigerator.
